1 graham cracker pie crust
1 can Eagle Brand condensed milk
1/2 c. lemon juice or lime juice
3 eggs
1/8 tsp. cream of tartar
6 tbsp. sugar

Mix Eagle Brand milk and lemon juice until well blended. Separate eggs, adding yolks to milk and lemon juice. Pour into crust.

Beat egg whites, adding 1/8 tsp. cream of tartar and, as they take shape, gradually 6 tbsp. sugar. When stiff, pile atop pie filling, forming peaks with back of a tbsp.

Bake in a 300 degree oven until meringue is soft brown color. If in a hurry, omit meringue and use whipped cream topping. When cool, refrigerate several hours before cutting. 6 generous servings.